Advanced search
Publication Cover
Drying Technology
An International Journal
Volume 16, 1998 - Issue 3-5
Submit an article Journal homepage
191
Views
67
CrossRef citations to date
0
Altmetric
Original Articles

QUALITY EVALUATION OF OSMO-CONVECTIVE DRIED BLUEBERRIES

F. Nsonzi Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada
&
H. S. Ramaswamy Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada
Pages 705-723 | Published online: 16 May 2007

Citations (67)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (16)

Li Cui, Yannan Chen, Meng Li, Tianyuan Liu, Peng Yang, Lanping Guo & Xiao Wang. (2020) Detection of water variation in rosebuds during hot-air drying by LF-NMR and MRI. Drying Technology 38:3, pages 304-312.
Read now
A. Rodriguez, M. J. Zaro, M. L. Lemoine & R. H. Mascheroni. (2016) Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality. Drying Technology 34:8, pages 974-985.
Read now
A. Martynenko & T. Kudra. (2015) Non-Isothermal Drying of Medicinal Plants. Drying Technology 33:13, pages 1550-1559.
Read now
Yougui Chen & Alex Martynenko. (2013) Computer Vision for Real-Time Measurements of Shrinkage and Color Changes in Blueberry Convective Drying. Drying Technology 31:10, pages 1114-1123.
Read now
Hilaire Nahimana, Min Zhang, Arun S. Mujumdar & Zhansheng Ding. (2011) Mass Transfer Modeling and Shrinkage Consideration during Osmotic Dehydration of Fruits and Vegetables. Food Reviews International 27:4, pages 331-356.
Read now
Burachat Sritongtae, Thanachan Mahawanich & Kiattisak Duangmal. (2011) Drying of Osmosed Cantaloupe: Effect of Polyols on Drying and Water Mobility. Drying Technology 29:5, pages 527-535.
Read now
Elham Azarpazhooh & HosahalliS. Ramaswamy. (2009) Evaluation of Diffusion and Azuara Models for Mass Transfer Kinetics during Microwave-Osmotic Dehydration of Apples under Continuous Flow Medium-Spray Conditions. Drying Technology 28:1, pages 57-67.
Read now
Chien Hwa Chong, Chung Lim Law, Michael Cloke, Luqman Chuah Abdullah & Wan Ramli Wan Daud. (2009) Drying Models and Quality Analysis of Sun-Dried Ciku. Drying Technology 27:9, pages 985-992.
Read now
J. Stojanovic & J. L. Silva. (2006) Influence of Osmoconcentration, Continuous High-Frequency Ultrasound and Dehydration on Properties and Microstructure of Rabbiteye Blueberries. Drying Technology 24:2, pages 165-171.
Read now
W. MacGregor. (2005) Effects of Air Velocity, Air Temperature, and Berry Diameter on Wild Blueberry Drying. Drying Technology 23:1-2, pages 387-396.
Read now
M. Kashaninejad & L. G. Tabil. (2004) Drying Characteristics of Purslane (Portulaca oleraceae L.). Drying Technology 22:9, pages 2183-2200.
Read now
C. Beaudry, G. S. V. Raghavan, C. Ratti & T. J. Rennie. (2004) Effect of Four Drying Methods on the Quality of Osmotically Dehydrated Cranberries. Drying Technology 22:3, pages 521-539.
Read now
M. Tan, K. J. Chua, A. S. Mujumdar & S. K. Chou. (2001) EFFECT OF OSMOTIC PRE-TREATMENT AND INFRARED RADIATION ON DRYING RATE AND COLOR CHANGES DURING DRYING OF POTATO AND PINEAPPLE. Drying Technology 19:9, pages 2193-2207.
Read now
K. J. Chua, A. S. Mujumdar, M. N. A. Hawlader, S. K. Chou & J. C. Ho. (2001) CONVECTIVE DRYING OF AGRICULTURAL PRODUCTS. EFFECT OF CONTINUOUS AND STEPWISE CHANGE IN DRYING AIR TEMPERATURE. Drying Technology 19:8, pages 1949-1960.
Read now
C. R. Chen, H. S. Ramaswamy & I. Alli. (2001) PREDICTION OF QUALITY CHANGES DURING OSMO-CONVECTIVE DRYING OF BLUEBERRIES USING NEURAL NETWORK MODELS FOR PROCESS OPTIMIZATION. Drying Technology 19:3-4, pages 507-523.
Read now
K. J. Chua, A. S. Mujumdar, S. K. Chou, M.N.A Hawlader & J. C. Ho. (2000) CONVECTIVE DRYING OF BANANA, GUAVA AND POTATO PIECES : EFFECT OF CYCLICAL VARIATIONS OF AIR TEMPERATURE ON DRYING KINETICS AND COLOR CHANGE. Drying Technology 18:4-5, pages 907-936.
Read now

Articles from other publishers (51)

Xu Liu, Yang Xue, Huihuang Xie, Jie Li, Jiaoling Wang, Tianhang Ding, Guangyuan Jin, Weidong Song & Chunfang Song. (2022) Effects of soaking temperature and ultrasonic power on the cooking time and physical properties of brown rice. Journal of Food Processing and Preservation 46:10.
Crossref
ChunFang Song, Xiaotong Ma, Jiaoling Wang, Tianhang Ding & Weidong Song. (2021) Effects of ultrasound and blanching pretreatments on mass transfer and qualities of hot‐air drying of perilla ( Perilla frutescens L.) leaves . Journal of Food Processing and Preservation 45:12.
Crossref
Arshied Manzoor, Mohammad Ali Khan, Muhammad Abdul Mujeebu & Rayees Ahmad Shiekh. (2021) Comparative study of microwave assisted and conventional osmotic dehydration of apple cubes at a constant temperature. Journal of Agriculture and Food Research 5, pages 100176.
Crossref
Xiangfeng Sun, Xin Jin, Nan Fu & Xiaodong Chen. (2020) Effects of different pretreatment methods on the drying characteristics and quality of potatoes. Food Science & Nutrition 8:11, pages 5767-5775.
Crossref
Bin Zhang, Meng Li, Yiteng Qiao, Peng Gao, Lingyu Li & Zhenjia Zheng. (2020) Potential use of low-field nuclear magnetic resonance to determine the drying characteristics and quality of Arctium lappa L. in hot-blast air. LWT 132, pages 109829.
Crossref
H A T Norhaida, W L Ang, M Kismurtono & M T Siti. (2020) Effect of air temperature and velocity on the drying characteristics and product quality of Clinacanthus nutans in heat pump dryer. IOP Conference Series: Earth and Environmental Science 462:1, pages 012052.
Crossref
Yannan Chen, Meng Li, Thasmi Shashikala Kumari Dharmasiri, Xiangyun Song, Feng Liu & Xiao Wang. (2020) Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance. Food Chemistry 306, pages 125625.
Crossref
Norhaida Hanum Ahmad Tajudin, Siti Masrinda Tasirin, Wei Lun Ang, Masli Irwan Rosli & Law Chung Lim. (2019) Comparison of drying kinetics and product quality from convective heat pump and solar drying of Roselle calyx. Food and Bioproducts Processing 118, pages 40-49.
Crossref
Jian Peng, Jinfeng Bi, Jianyong Yi, Karim Allaf, Colette Besombes, Xin Jin, Xinye Wu, Jian Lyu & Mian Noor Hussain Asghar Ali. (2019) Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)‐dried carrot chips. Journal of the Science of Food and Agriculture 99:14, pages 6248-6257.
Crossref
M. Ozcelik, A. Heigl, U. Kulozik & S. Ambros. (2019) Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree. Innovative Food Science & Emerging Technologies 56, pages 102183.
Crossref
I. Koca, V.A. Yilmaz, I.H. Odabas & B. Tekguler. (2018) Optimization of drying parameters for chestnut fruits using central composite design. Acta Horticulturae:1220, pages 221-226.
Crossref
Dilara Çağlayan & Işıl Barutçu Mazı. (2018) Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices. Journal of Food Processing and Preservation 42:9, pages e13679.
Crossref
Jian Peng, Jinfeng Bi, Jianyong Yi, Xinye Wu, Mo Zhou, Jian Lyu & Jia’ning Liu. (2018) Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions. Food and Bioprocess Technology 11:9, pages 1674-1685.
Crossref
Magdalena Zielinska & Anna Michalska. (2018) The Influence of Convective, Microwave Vacuum and Microwave-Assisted Drying on Blueberry Pomace Physicochemical Properties. International Journal of Food Engineering 14:3.
Crossref
Jian Peng, Jianyong Yi, Jinfeng Bi, Qinqin Chen, Xinye Wu, Mo Zhou & Jia'ning Liu. (2018) Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature. LWT 89, pages 365-373.
Crossref
Chinmaya K. Bakhara, Uma S. Pal & Lalit M. Bal. (2017) Drying characteristic and physico-chemical evaluation of tender jackfruit slices during osmo-convective drying. Journal of Food Measurement and Characterization 12:1, pages 564-572.
Crossref
Nafiye Adak, Nursel Heybeli & Can Ertekin. (2017) Infrared drying of strawberry. Food Chemistry 219, pages 109-116.
Crossref
Justyna Szadzińska, Joanna Łechtańska, Stefan Jan Kowalski & Marcin Stasiak. (2017) The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper. Ultrasonics Sonochemistry 34, pages 531-539.
Crossref
Magdalena Zielinska & Anna Michalska. (2016) Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture. Food Chemistry 212, pages 671-680.
Crossref
Abraham Wall-Medrano, Gustavo A. González-Aguilar, Guadalupe F. Loarca-Piña, José A. López-Díaz, Mónica A. Villegas-Ochoa, Orlando Tortoledo-Ortiz, Francisco J. Olivas-Aguirre, Arnulfo Ramos-Jiménez & Ramón Robles-Zepeda. (2016) Ripening of Pithecellobium dulce (Roxb.) Benth. [Guamúchil] Fruit: Physicochemical, Chemical and Antioxidant Changes. Plant Foods for Human Nutrition 71:4, pages 396-401.
Crossref
Stefan Jan Kowalski, Andrzej Pawłowski, Justyna Szadzińska, Joanna Łechtańska & Marcin Stasiak. (2016) High power airborne ultrasound assist in combined drying of raspberries. Innovative Food Science & Emerging Technologies 34, pages 225-233.
Crossref
Magdalena Zielinska & Marek Markowski. (2016) The influence of microwave-assisted drying techniques on the rehydration behavior of blueberries ( Vaccinium corymbosum L.). Food Chemistry 196, pages 1188-1196.
Crossref
Bo Li, Hongjian Chen, Dewei Sun, Boxin Deng, Bin Xu, Ying Dong, Jinwei Li, Fei Wang & Yuanfa Liu. (2016) Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil. RSC Advances 6:43, pages 37265-37273.
Crossref
Derek Wray & Hosahalli S. Ramaswamy. (2015) Quality Attributes of Microwave Vacuum Finish-Dried Fresh and Microwave-Osmotic Pretreated Cranberries. Journal of Food Processing and Preservation 39:6, pages 3067-3079.
Crossref
M. Zielinska, P. Sadowski & W. Błaszczak. (2015) Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.). LWT - Food Science and Technology 62:1, pages 555-563.
Crossref
A. F. K. Correia, A. C. Loro, S. Zanatta, M. H. F. Spoto & T. M. F. S. Vieira. (2015) Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato. International Journal of Food Science 2015, pages 1-7.
Crossref
Bengang Wu, Zhongli Pan, Wenjuan Qu, Bei Wang, Juan Wang & Haile Ma. (2014) Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices. LWT - Food Science and Technology 57:1, pages 90-98.
Crossref
Sirorat Pilawut & Winit Chinsuwan. (2014) Effects of Water Circulation and Quantity on GABA Content and some Properties of Germinated Brown Rice. Advanced Materials Research 931-932, pages 1529-1533.
Crossref
Bengang Wu, Haile Ma, Wenjuan Qu, Bei Wang, Xin Zhang, Peilan Wang, Juan Wang, Griffiths G. Atungulu & Zhongli Pan. (2014) Catalytic Infrared and Hot Air Dehydration of Carrot Slices. Journal of Food Process Engineering 37:2, pages 111-121.
Crossref
Chien Hwa Chong, Chung Lim Law, Adam Figiel, Aneta Wojdyło & Maciej Oziembłowski. (2013) Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods. Food Chemistry 141:4, pages 3889-3896.
Crossref
Laura A Pallas, Ronald B Pegg & William L Kerr. (2012) Quality factors, antioxidant activity, and sensory properties of jet‐tube dried rabbiteye blueberries. Journal of the Science of Food and Agriculture 93:8, pages 1887-1897.
Crossref
A. DEROSSI, T. DE PILLI, R. GIULIANI, I. ORLANDO, L. PALMIERI & C. SEVERINI. (2011) STUDY ON PRESTABILIZATION OF PUMPKIN (CUCURBITA MOSCHATA) BY OSMOTIC DEHYDRATION IN QUATERNARY COMPLEX SOLUTION. Journal of Food Process Engineering 34:2, pages 398-413.
Crossref
Manoj Mundada, Bahadur Singh & Swati Maske. (2010) Optimisation of processing variables affecting the osmotic dehydration of pomegranate arils. International Journal of Food Science & Technology 45:8, pages 1732-1738.
Crossref
Junling Shi, Zhongli Pan, Tara H. McHugh, Delilah Wood, Edward Hirschberg & Don Olson. (2008) Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating. LWT - Food Science and Technology 41:10, pages 1962-1972.
Crossref
P.H.M. Marfil, E.M. Santos & V.R.N. Telis. (2008) Ascorbic acid degradation kinetics in tomatoes at different drying conditions. LWT - Food Science and Technology 41:9, pages 1642-1647.
Crossref
Chien Hwa Chong, Chung Lim Law, Michael Cloke, Ching Lik Hii, Luqman Chuah Abdullah & Wan Ramli Wan Daud. (2008) Drying kinetics and product quality of dried Chempedak. Journal of Food Engineering 88:4, pages 522-527.
Crossref
ALAN EDUARDO RODRIGUES & MARIA APARECIDA MAURO. (2008) EFFECTIVE DIFFUSION COEFFICIENTS BEHAVIOR IN OSMOTIC DEHYDRATION OF APPLE SLICES CONSIDERING SHRINKING AND LOCAL CONCENTRATION DEPENDENCE. Journal of Food Process Engineering 31:2, pages 207-228.
Crossref
Carolina Castilho Garcia, Maria Aparecida Mauro & Mieko Kimura. (2007) Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata). Journal of Food Engineering 82:3, pages 284-291.
Crossref
Yeu-Pyng Lin, Tsai-Yun Lee, Jen-Horng Tsen & V. An-Erl King. (2007) Dehydration of yam slices using FIR-assisted freeze drying. Journal of Food Engineering 79:4, pages 1295-1301.
Crossref
Samara Alvachian Cardoso Andrade, Benício de Barros Neto, Adriano Cavalcanti Nóbrega, Patrícia Moreira Azoubel & Nonete Barbosa Guerra. (2007) Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.). Journal of Food Engineering 78:2, pages 551-555.
Crossref
Jelena Stojanovic & Juan L. Silva. (2007) Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries. Food Chemistry 101:3, pages 898-906.
Crossref
G.P. Sharma & Suresh Prasad. (2006) Optimization of process parameters for microwave drying of garlic cloves. Journal of Food Engineering 75:4, pages 441-446.
Crossref
Kian Jon Chua & Siaw Kiang Chou. (2005) A comparative study between intermittent microwave and infrared drying of bioproducts. International Journal of Food Science and Technology 40:1, pages 23-39.
Crossref
Dariusz Piotrowski, Andrzej Lenart & Andrzej Wardzyński. (2004) Influence of osmotic dehydration on microwave-convective drying of frozen strawberries. Journal of Food Engineering 65:4, pages 519-525.
Crossref
K.J Chua & S.K Chou. (2004) On the experimental study of a pressure regulatory system for bioproducts dehydration. Journal of Food Engineering 62:2, pages 151-158.
Crossref
K.J Chua, S.K Chou, A.S Mujumdar, J.C Ho & C.K Hon. (2004) Radiant-convective drying of osmotic treated agro-products: effect on drying kinetics and product quality. Food Control 15:2, pages 145-158.
Crossref
V.R.N. Telis, R.C.B.D.L. Murari & F. Yamashita. (2004) Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions. Journal of Food Engineering 61:2, pages 253-259.
Crossref
Stefan Grabowski, Hosahalli Ramaswamy & Michele Marcotte. 2003. Handbook of Postharvest Technology. Handbook of Postharvest Technology 653 695 .
S Mongpraneet, T Abe & T Tsurusaki. (2002) Accelerated drying of welsh onion by far infrared radiation under vacuum conditions. Journal of Food Engineering 55:2, pages 147-156.
Crossref
K.J. Chua, A.S. Mujumdar, M.N.A. Hawlader, S.K. Chou & J.C. Ho. (2001) Batch drying of banana pieces — effect of stepwise change in drying air temperature on drying kinetics and product colour. Food Research International 34:8, pages 721-731.
Crossref
HAO FENG, JUMING TANG, DENNIS SCOTT MATTINSON & JOHN KEEGAN FELLMAN. (1999) MICROWAVE and SPOUTED BED DRYING of FROZEN BLUEBERRIES: the EFFECT of DRYINGAND PRETREATMENT METHODS ON PHYSICAL PROPERTIES and RETENTION of FLAVOR VOLATILES. Journal of Food Processing and Preservation 23:6, pages 463-479.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.